The social science of food.

Sunday, November 08, 2009

Chicken Pot Pie + Winter Slaw

Was it me mourning the sudden death of summer? Chicken pot pie and colorfully delicious root veggies in season, along with cold temperatures outside - so, its actually enjoyable to stand near a hot stove - why was I dreading winter? Actually, the torrential downpour that soaked my summer-tan gone to pale skin in the three-block-walk from the tube stop to my apartment summed it up last night.

Well, it is our second winter here in London, and as it gets dark at 4PM we are reminded how far north we really are. Curling up on the couch with loads (so English, I mean "lots"!) of books, woolen blankets, and hot chocolate season has officially started for me. Fall is actually the time when English farmers markets shine with seasonally grown products. Homegrown root veggies from beets...

to carrots...

are at their best. Not to mention alliums from leeks to garlic to shallots to onions are also at their peek. Having fattened up all summer, meat, game, and poultry are also ready for slaughter. Huge numbers of locally caught fish and shellfish are in season as well, which is the best time to eat them to preserve fish stocks. Lastly, my favorite winter fruits - apples, pears, and quince - are gorgeous right now. Fall is definitely and English cook's dream if you are trying to avoid imports.

CHICKEN POT PIE

This chicken pot pie uses the meat from a previously roasted chicken. Since leeks are in season, I've used tons of leeks for their delicious mild onion flavor. Use the recipe as a guide and substitute with what you have, what you like, and what is in season for you. Making a pot pie is a great way to use up leftovers, especially after Thanksgiving. Turkey for chicken, a bit of brussels sprouts, mashed sweet potato, cranberry, etc. all mixed up with gravy and covered with a bit of puff dough - yum!

I haven't noted specific amounts because this is not a time for measuring - make as much as you need. Just make sure you have enough puff dough to cover your pot pie.

Roast Chicken meat (cooled and shredded)

Leeks

Corn

Green beans

Celery

Butter

Flour

Chicken stock (and drippings if you've saved from the roasting)

Heavy cream

Salt + Pepper

Parsley

Puff Pastry dough

Egg wash

METHOD

All vegetables used should be cleaned, seasoned, and pre-cooked. Toss together shredded chicken and vegetables. Make a gravy - start by making roux with the butter and flour, add drippings, add chicken stock and finish with a small amount of cream. Pour over the chicken + vegetable mixture and toss together. Add chopped parsley and salt + pepper to taste.

Place in a baking dish (large or individual - whatever you fancy (so English, I mean "whatever your like"!). Place thinly rolled puff pastry over the top of the mixture. Dock the dough to let steam escape. Brush with egg wash and cook in a 350F oven until the puff dough is cooked through and golden brown.

Serve alongside a winter slaw - the more colorful the better.

WINTER SLAW

1 c shredded beets

1 1/2 c shredded carrots

1 c shredded cabbage

1/2 c thinly sliced celery

1 small handful of parsley, roughly chopped

1/2 c pomegranate seeds

salt to taste

1/4 c freshly squeezed orange juice

2 Tbs olive oil

1/2 c walnuts, toasted and roughly chopped

METHOD

Shred and cut as needed. Toss all ingredients together. You can make this ahead of time, but add walnuts just before serving.

Everything used in the pot pie recipe was locally sourced. For the slaw there were four exceptions - olive oil, oranges, pomegranate and walnuts. But, oranges, pomegranate, and walnuts are in season in other parts of the world! If you are in England and want to be totally local - omit the pomegranate, orange juice (substitute freshly pressed apple juice), walnuts (substitute toasted pumpkin seeds), and olive oil (use rapeseed oil).

Also, if you can, try and visit a farm. When you see how the foods you eat are grown and reared, the choice for organics and sustainability is easier to make. Support farmers who practice better treatment of animals and that are stewards of the land they grow on. If you can afford organics, buy them, and hopefully, with time, that will help others afford organics as well.

Oh that meal just looks so tempting and good for you - a great way to combine those sometimes awkward sized portions you get from the CSA. I have to confess that this was one of my favorite dishes in college at the dorm. I love CPP, and hopefully I've gotten a bit more discerning over the years.

I love all the flavors you added to the slaw. I just pomegranates 10 for a $1 - could not believe it - wish I had a camera with me. I have a lovely cabbage that would be perfect for this slaw. Thanks for the inspiration.

Delicious. Of course, I love the chicken pot pie- it's definitely the best way to use up leftovers. I love the flavors in your winter slaw. What a great idea to incorporate pomegranate seed, sounds like a nice crisp addition to the pie.

Yes, it gets dark at 4pm.. how depressing!! :( I love the purple colour carrots, where did you see those? I would like to get them and try..
Chicken pot pie.. it something great to eat during this time the year! Such a comfort food!

What a handsome rooster! Chicken pot pie sounds so good right now - we've had a bit of a warm spell but now, chilly weather is barging in. I love that your recipe lets us decide what we want or have to use! And the winter slaw is such a bright punch of color and flavor.

With such gorgeous vegetables, I can see why Fall is the perfect culinary season!

Just seeing this recipe and photos makes me feel comforted, warm and cozy. This is my favorite time of year. Getting back to KY in the brisk cool air makes me so happy, I love it!

We feel very much like we are starting from scratch now that we are back in the States. Humanely and naturally grown meats are a priority and I'm currently seeking out a farm in the area where we can purchase our meats and dairy on a regular basis.